How to pickle salmon at home

Usually salted fish is an integral attribute of festive table. Especially festive it will look if the table will be salted chum salmon. Unfortunately, very often purchased at the point of salted fish does not meet the required taste characteristics. And is this fish a lot of money. In this regard, many Housewives have started salting the fish on their own and chum salmon is not an exception. To pickle salmon at home this process does not take much time, and money. Moreover, fish is not much, so Housewives are investing in this process all your skills. In addition, there is the opportunity to experiment with recipes, as a huge number of them.

In this case, much depends on the culinary preference of the housewife and members of her family. Because the taste and color of comrades there: some people prefer spicy seasonings, and someone prefers classical salting, no added spices. Therefore, the main advantage of homemade pickling is that you can prepare at your taste. Besides, it is much more economical in financial terms.

The contents

1 the Correct choice of chum salmon for pickling

2 Spices that are perfectly suitable for pickling chum salmon

3 Recipes cooking salmon at home

3.1 a Simple and delicious way to pickle salmon

3.2 Fast technology of salting of salmon – readiness 30 minutes

3.3 How to pickle salmon with mustard

3.4 Chum salmon spiced

3.5 Chum salmon in brine

3.6 technology Dry salting chum salmon

3.7 Chum salmon in the marinade

4 Useful tips

The right choice of chum salmon for pickling

The correct choice of chum salmon depends on the quality of the final product, so this stage should be treated with grave responsibility. When choosing should be guided by some rules:

It is better to buy live fish or frozen. In this case, there is a good chance to get a fresh product.

Frozen chum salmon must meet the following criteria: to have a uniform color on the surface of the fish should not be ice or snow, fish fillets should not have any traces of mechanical damage. In addition, fish should not contain extraneous flavors, and the gills should not have dark tint.

Can only be purchased whole, not gutted carcasses of fish. Processed fish is not suitable for home pickling, as the fish is dry, it will not adhere to the required result.

When home pickling should take into account the fact that not every spices combined with fish from the river or sea. At the same time, there are spices that the fish should not be added at all. Most importantly, do not clog the spices the taste of the fish, although the presence of spices must be felt.

Spices that are perfectly suitable for pickling chum salmon

The fish was really tasty, you should only add the spices that enhance the taste of the fish. These spices are:

allspice (peas);

Lavrushka;

coarse salt for pickling. The use of coarse salt does not allow to oversalt the fish;

sugar for pickling, preferably beet. Dried parsley;

coriander;

cumin;

nutmeg;

mustard (seeds).

These are the basic ingredients that will provide fish with necessary slim and attractive taste.

Recipes cooking salmon at home
A simple and delicious way to pickle salmon

Although the technology is simple, but it turns out quite tasty finished product.

For this you need to take:

1 kg fish (salmon);

2 large tbsp rock salt;

2 tbsp of beet sugar;

Bay leaf – 1 piece;

onion – 1 PC.;

black pepper allspice – 3 pea.

Next steps:

Fish fillets and cleaned out the guts, then cut it into slices, thickness 1 cm. In a separate container mix salt and sugar and well razmeshivatsya. In this mass generously roll the pieces of fish. Afterwards, they are placed firmly in a bowl with a capacity of 1 l, layers. In promezhutochniy layers tuck a Bay leaf (crushed) and allspice. Filled with the Bank is covered with a towel and moved 6 hours in a cool place, after which the fillet goes from the jar and flushed with clean tap water. Then the pieces are again stacked in a jar in the same layers, but between the layers of stacked onion rings. After this operation, laid in a container of fish goes in the fridge for 1 hour. After this time the product can be eaten.

Fast technology of salting of salmon – readiness 30 minutes

What you need:

1 kg salmon or other red fish;

salt – 2 tbsp. spoon;

sugar – 2 tbsp. spoon;

½ Part of lemon;

Bay leaf – 1 piece;

allspice – 5-6 pieces of peas.

Method of preparation:

Chum salmon meat separated from the bones and washed. To cut in pieces, 4-6 mm thick, and put in a deep container. Roll the pieces in bulk, consisting of salt and sugar. To this mass is added a Bay leaf and allspice, and squeeze the juice over the top part of the lemon. Then, again, carefully drag the pieces of fish. Leave fish at room temperature for half an hour. After this period, the pieces of fish get rid of excess salt and seasonings, and then, that delicious food can offer.

How to pickle salmon with mustard

The addition of mustard to the basic composition of ingredients allows to obtain a very interesting taste.

For pickling you will need:

1 kg of dressed and eviscerated chum salmon;

coarse salt – 2 tbsp. spoon;

sugar – 2 tbsp. spoon;

mustard seeds – 2 tbsp. spoon;

water – 1 l;

Bay leaf – 2 PCs.;

sweet pepper – 6 PCs.;

How to prepare:

In a bowl add all spices, except mustard and cover with water. Put on fire and bring to the boil. As soon as the marinade comes to a boil, the fire is turned off and the mixture was allowed to cool to an acceptable temperature. And only then, in the cooled marinade add the grain mustard. Instead of beans you can use dry mustard. Fish cut into pieces, with thickness up to 2 cm Pieces of fish are placed in a jar at random. In conclusion, fish is filled with mustard marinade and put in a cold place. But after 3 hours the fish can be consumed.

Chum salmon spiced

Quite often people use these recipes because of the special taste of the finished product.

For this you need to prepare:

Ketu – 1 carcass;

salt 1,5 tbsp;

sugar – 1 tbsp;

Bay leaf – 2 PCs.;

clove – 5 buds;

garlic – 3 cloves;

olive oil – 1 tbsp

Technology of preparation:

To gut the carcass and separating the meat from the bones. Fillet cut into large pieces and rubbed with salt and sugar. Fish should not have a lot of salt. Teeth of garlic crushed into smaller pieces and stuffed them with meat and salmon. After that, chum salmon fillet is placed in the pot. On top of the meat fish laid cloves, Bay leaf and allspice. After that, fillet pours olive oil. Does the bowl smaller than the pot (pot) and served the fish, after which the plate is placed cargo, consisting of 3-liter jars with water. The result is a 3 kg load, which is enough. In this state, the fish marinated for 1 hour. After that, the plate load is removed, and the fish is served as usual with a lid and set in a cold place for another 60 min. after this time, the product served to the table.

Chum salmon in brine

Another very interesting way of cooking delicious fish.

What you need:

fish (salmon) – 1 kg;

clean water – 1 liter;

rock – salt- 2 tbsp;

sugar – 1.5 tbsp;

parsley and dill – 1 bunch;

2 pieces Bay leaves;

5 peas of fragrant pepper;

dry cumin – 1/2 tsp;

Paul lemon.

The technology of salting:

In a saucepan filled with 1 liter of water and bring it to boil. In boiling water poured all the herbs and spices. Once the brine comes to a boil, turn off the heat and give him an opportunity to cool to room temperature. Cooked (glass) capacity stacked the fish pieces and sprinkle on top of chopped greens (parsley and dill). Pour the fish with the brine, and put rings of lemon. Then, the fish in the marinade is removed in a cool place for one hour. After one hour from the dish, remove the lemon slices, then fish is left in the same place for another 8-12 hours. Then the fish can serve.

Technology dry salting chum salmon

This method is extremely simple and requires no special ingredients.

For this method of pickling you will need:

fish fillets;

2 tbsp. spoon of salt;

1 tablespoon sugar.

The fish to fillet and gut it, then rinse thoroughly. Fish cut along the ridge into two parts. Each part should be rubbed with a composition of sugar and coarse salt. The two halves of the fish put in a pot and cover with a dry towel. The fish is placed so that the skin was on the bottom and top of the fish. After this, the chum is placed in the refrigerator for three days. Before feeding the fish, it is purified from the excess salt and sugar and cut into equal parts.

Chum salmon in the marinade

This kind of recipe is distinguished by its unique composition that allows to obtain a product with excellent flavor characteristics.

For this you need to prepare:

1 kg red fish (salmon);

1 lemon or 1 tbsp vinegar;

2 large tablespoons of rock salt;

2 tbsp. spoons of sugar;

garlic 2 cloves;

onion 3 PCs;

0.5 cups of water;

horseradish (root) – 30 g;

olive oil 2 tbsp.

How to cook

Chum salmon is cleaned, remove the head, tail and fins, then cut into uniform slices, 1.5-2 cm thick. Does the pot or the Bank where the rest of the fish pieces. In a separate container mixed with water and other components of the recipe. Onions cut into rings and the garlic in large chunks. Horseradish is ground on a grater. The result is a mixture, which is filled with fish. On top of the marinade squeezed juice 0,5 part lemon or vinegar is poured. Bathed in a marinade, the product is put in the fridge for a couple of days. Through this time, fish can be eaten.

Useful tips

To better separate the fillet from the bones, the fish is cut from the ridge.

If the fish is too salty, it’s not a problem. It can be placed in water for a couple of hours, then dry.

Spices better not to report than to shift. Otherwise you’ll lose the natural taste of the fish (salmon).

As can be seen, the process of salting fish is simple and available to any willing housewife.